One Pot Gnocchi With Prawns & Florette Mixed Salad
Prep
10 mins
Cooking
20 mins
Serves 2
Mixed
Ingredients
Serves: 2
• 1 bag of Florette Mixed salad
• 1 tsp olive oil for the gnocchi
• 1 tbsp olive oil for the pan
• 1/2 onion finely chopped
• 2 cloves garlic finely chopped
• ½ teaspoon dried chilli flakes
• Salt and pepper
• 1/2 chicken stock cube
• 280g cherry tomatoes
• 1 tbsp tomato puree
• 300g gnocchi
• 165g raw prawns
• Fresh basil, around 8 leaves roughly chopped.
• 3 tbsp Parmesan
<1 tsp Balsamic vinegar
Method
Toss the gnocchi in a teaspoon of olive oil and air fry for 6 minutes at 200 degrees.
Meanwhile, warm a tablespoon of olive oil in a heavy-based pan over a medium heat.
Add the onion, garlic and chilli and soften for around 3 minutes.
Add the tomato puree, a pinch of salt and pepper and the cherry tomatoes and cook for around 3 minutes until the tomatoes burst under a wooden spoon.
Add 100ml of boiling water and ½ the stock cube, stirring thoroughly to break down the stock cube.
Add the basil, two tablespoons of the Parmesan and balsamic vinegar and cook for a further 2 minutes.
Add the prawns to the pan and cook until completely opaque before adding the air-fried gnocchi.
Fold through another tablespoon of Parmesan just before removing from the pan.
Serve with Florette mixed salad of iceberg, frisée, radicchio and lollo rosso – it’s the perfect blend of crispy and mild leaves to sit beside this comforting one-pot wonder meal!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
